he's the owner of the slanted door in san francisco. i eat there every time i'm in san francisco. i love his restaurant. he decided that if he gives you the ingredients and techniques, that you'll become as familiar with this as italian and french cooking. it will become part of your daily repertoire. it's exciting. vietnamese food done this way is exciting. >> moving on. >> this is for the dessert impaired, like me. i'm not good at desserts. this woman is an accomplished author and pastry chef. what she did here, she took the prepared ingredients, not the awful stuff with the additives. and put them together in creative ways. you look like a dessert genius. >> sometimes pastry chefs are overlooked. >> this makes it easy, that the three of us can do this. i know we're not all pastry people. and our guests would go, whoa. that's amazing. this is a fun, little book. these two gals took big dishes and shrunk them down. miniappetizers, minientrees, and shooter drinks. and i don't like to entertain. i don't know if you do. >> yes. >> yeah. >> well, i don't. >> you had a christmas party